Dilly Bean Potato Salad

Ingredients for Dilly Bean Potato Salad

• 2 shallots, halved lengthwise, very thinly sliced (about 240ml )

• 6 tablespoons (or more) red wine vinegar

• Sale kosher

• 1.4kg baby Yukon Gold potatoes

• Pepe nero macinato fresco

• 240ml (or more) mayonnaise

• 1 large pinch of smoked paprika

• 3 cups trimmed watercress, purslane, or wild rocket, coarsely chopped

• 1 cup Dilly Beans , cut crosswise into 2" pieces

• 2-3 large hard-boiled eggs, peeled, quartered

• 3/4 cup coarsely chopped fresh flat-leaf parsley or celery leaves

Place shallots in a small bowl. Stir in 6 tablespoons red wine vinegar and a large pinch of salt; set aside.

Cook potatoes in a large saucepan of boiling salted water until just tender, about 30 minutes. Drain potatoes well; transfer to a large bowl. Lightly crush potatoes with the back of a large spoon; transfer to a large bowl. Add shallot-vinegar mixture to hot potatoes and toss to incorporate. Season with salt and pepper.

Whisk 150g mayonnaise and smoked paprika in a small bowl; add to potatoes and toss to combine. Fold in watercress, beans, and eggs and season to taste with salt, pepper, and more vinegar, if desired. Garnish with parsley. DO AHEAD: Can be made 1 day ahead. Cover and chill. Return to room temperature before serving, if desired, stirring in additional mayonnaise if dry.

Avvertenza

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